This tea is wild-foraged by the Li Family of the Dongsa Cooperative within the Mt Ailao National Forest Preserve. The silvery buds and twisting golden leaves are picked from ancient tea trees between one hundred and eight hundred years old scattered between other evergreens, and wildflowers on the rocky mountainside. This labor-intensive tea to harvest is actually allowed to sun-roast and oxidize without applying heat in a wok. Because more moisture is retained in the leaf, this black tea is a fantastic candidate for aging like traditional sheng pu’er. Only a high-elevation remote place like Qianjiazhai can count on enough sunlight in the spring for this old but rare finishing technique. The result is a tea with the sweet malt of a black tea but the staggering complexity and herbaceous undertones of a sheng pu’er. A true standout!

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Master Zhang excels at finishing his traditional Tieguanyin. He works to bring out the florals and strengthen them, allowing the green quality of the tea to shine through while providing a sweet and nuanced counterbalance through delicate roasting. This is the tea that Master Zhang grew up with and his greatest passion. The mist shaded mountain air and sweet spring water make this true Tieguanyin varietal tea even more nuanced.

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Laoshan Green Oolong takes the beautiful mineral-forward green bean profile of Laoshan Green and gives it an astounding depth and complexity through meticulous labor intensive craftsmanship. Mr. He starts with sweet rich fresh leaves, then kneads and shakes the leaves to bring out rich florals and fruity undertones. Heat locks in the green quality of this tea before it can oxidize, yielding a fresh pure and honest expression of the unique flavor of the region.

The He Family's special combination of green tea and oolong finishing lock in fresh bright vegetal notes, while accentuating deep tingling minerality and building a luscious fruity floral oolong undertone.

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Craft and terroir have come together beautifully for this 2023 early autumn harvest from Qianjiazhai's wild tea trees. The Dongsa Cooperative wild-forages buds and tender leaves from tea trees between one hundred and three hundred years of age for this loose sheng pu'er blend. Every hand-picked leaf is withered and sun-dried in bamboo baskets, with little or no heat exposure to lock in the most wild and natural flavor of one of the most remote growing regions in the world.

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This beautiful oolong smells like roasted pumpkin and semolina right out of the bag. Deep smoldering spice compliments the sweet pumpkin, along with notes of deep pomegranate. Through multiple infusions, the tea remains tightly composed, bright and sunny. As the aftertaste builds up, you can taste the beautiful stoney minerality of Wuyishan and the Li Family’s rocky soil.

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The Cheng Family's pristine, high elevation plot near the famous Huangshan yields nuanced, complex, mineral-driven teas. The Cheng family picks the tender buds for this Ding Gu Da Fang green tea at just the right moment of early spring and instead of giving them a traditional Mao Feng style finish, they carefully press the leaves flat in a wok over low heat. This Dragonwell-style brings out more crisp texture and rocky minerality compared to Mao Feng style, letting this tea come to life with unique notes of peony and cherry blossom florals, juicy lychee, delicate green chervil, and complex sarsaparilla root.

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